Fermented Food Adventures & Recipes
Steak tartare, also referred to as Beef Tartare, may not be on people’s radar like a good steak off the grill, but it’s so tasty, unique, and sensuous (the way sushi can be) that it will instantly be the talking point at your table. Or countertop, since this is typically […]
Although here in the South people normally identify brisket as a barbecue food, being raised by Jewish Yankees reversed my experience. Growing up I always had that sweet, juicy braised brisket at the holidays. I once stayed at a friend’s house and was told we’d be eating brisket, I assumed […]
Growing up with my New-York born Jewish parents, weekend bagel brunch was a given, and I have such fond memories of us sitting around the table, laughing, my father reading the paper and me reading the Sunday funnies, surrounded by all the classics: bagels, cream cheese, lox or smoked salmon, […]
NOTE: This post gives complete guidance on smoking whole whitefish, but if you can’t find whole raw whitefish in your area or don’t want to spend the money to order it and still want to make your own whitefish salad and whitefish spread (which is superior to buying it pre-made), […]
I had a vision to make black colored pickled eggs using Chinese black vinegar, soy sauce, and molasses. I was taking my lead from balsamic vinegar pickled eggs which do in fact yield beautiful black eggs after a few weeks. And although this particular concoction only produced brown eggs, they […]
The unique and deep flavor of pho fusing with the quick satisfaction of a tangy pickled egg. Let’s face it, you need this! In case you hadn’t noticed, there’s a lot of pho flavored pickles and dishes on this blog. In fact, there’s pages worth. Just when I think my […]
In my new cookbook, Insane in the Brine: The Official Cookbook, I wrote a blackening-seasoning (aka blackening-spice) pickled egg recipe that I love. I decided a similar approach to pickled shrimp – a somewhat obscure southern gem – would also yield delicious results. And it did! Blackening seasoning has a […]
The first time I experienced kafta was walking in an open food market and just having that smell of grilled spiced meat fill the air, it was just too much! The cumin and mulling spices like cinnamon and clove in there, not to mention the onion, garlic and parsley… wow! […]
To miso-cure your eggs, you will simply wrap them in miso (many great options here), essentially making a miso ball with an egg inside. After a day to several days, you remove the miso and, voila!, you have a salty egg bursting with flavor. I wouldn’t say it simply takes […]